Coconut-studded milk chocolate and two layers of buttery dough – one with an added hit of cocoa – make these slice-and-bake cookies an instant holiday hit. This recipe makes a large batch, but don’t feel like you have to make them all at once – simply wrap one of the logs in plastic wrap and freeze for up to three weeks.

Beat butter with sugar in large bowl using electric hand mixer until fluffy. Beat in egg, scraping down side of bowl. Set aside.

Whisk flour with baking soda in separate large bowl. Stir half of flour mixture into butter mixture just until combined. Stir in remaining flour mixture and chocolate just until combined. Remove half of dough to separate large bowl; stir in cocoa powder.

Press cocoa dough evenly into bottom of prepared baking dish; press white dough evenly over top. Refrigerate 15 minutes. Lifting with parchment, remove dough from baking dish and transfer to work surface. Cut dough in half; invert 1 piece over the other piece so that both white strips are in centre of stack (you should have 2 thin strips of chocolate dough with 1 wide white strip in between). Press gently to adhere. Wrap in plastic wrap; refrigerate 2 hours or up to 24 hours.